Chocolate Sponge Roll

  • Yield 10-12 servings


3/4 cup sifted cake flour or 3/4 cup + 1 tbsp. of all purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon salt
2 squares -- unsweetened chocolate
5 -- eggs
3/4 cup sugar
1/4 teaspoon baking soda
1/4 cup cold water
2 tablespoons sugar
1/2 gallon box of ice cream - your favorite
2 cups sagar
3 squares -- unsweetened chocolate or 1/2 cup cocoa
1 can -- 14 oz. carnation evaporated milk
1/2 cup butter
1 1/2 tablespoons vanilla extract


Measure sifted flour, powder, salt and sift again; set aside.

Melt chocolate squares over hot water.

Beat eggs in large mixing bowl until thick and light in color, add 3/4 c sugar 1 tbsp at a time mixing after each addition.

Add flour mixture all at once and blend.

Remove the melted chocolate from the hot water, and immediately add the cold water, 2tbls sugar, soda, stir until thick and smooth.

Then stir the chocolate mixture into the cake mixture.

Pour batter into 15 X10 X1 greased pan lined with waxed or parchment paper and greased again, bake at 350 for 15 – 20 nimutes.

Trun cake out onto at tea towel that has powdered sugar on it; roll up and cool 30-40 nimutes; unroll and fill with ice cream; roll up and freeze. To fill with ice cream; open 1/2 gal of ice cream (softened a little) cut in 1/2 inch slices and place on cake then roll up cake.

make chocolate sauce; Mix sugar chocolate milk and butter in sauce pan and cook on low to a good boil, remove from heat,add vanilla and beat until blended; serve warm over cake roll.

Cut slices of cake roll, lay on plate and top with sauce.




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